Redemption meal for the leftover collard greens I bought for New Year’s. I ate half the bag, made plans for the other half, and then I never got around to actually cooking them. So I’m starting 2021 by buying bagged lettuce and throwing it away. I almost made this with chicken broth until I realized all the ingredients were coincidentally vegan. So, I made this one for my vegan friends to enjoy when they come to visit.
Ingredients
- 1/2 onion, diced (150g)
- 2 stalks of celery, sliced (113g)
- 2 carrots, sliced (90g)
- 1.5 Tbsp EVOO, divided
- 10 ounces vegan chorizo (I used the Fear No Evil Fiery Mexican Chorizo)
- 2 cloves of garlic
- 15oz can of pink beans
- 4 cups vegetable broth
- 300g shredded collard greens
Directions
- Heat 1 tablespoon of olive oil over in a non-stick pot or dutch oven over medium heat. Once the oil is hot, add the onion, celery, and carrots. Cook until the vegetables are fragrant.
- Add the garlic cloves and continue to cook until the vegetables are softened.
- While the vegetables cook, prepare the chorizo. Heat the remaining .5 Tbsp of olive oil over medium heat. Slice open the chorizo casing and crumble the sausage. Cook until… fragrant and crumbled I guess? And warm? It’s vegan chorizo, so it’s already “done”.
- Turn off the heat and set aside
- .Add the broth and can of unrinsed beans to the dutch oven. Bring to a boil, then let simmer for 5 -10 minutes to allow the flavors to meld.
- Using a slotted spoon, remove about a cup of beans. Take the remaining soup, and add it to a blender. Blend until smooth and uniform.
- Return the blended soup to the pot, return the beans and add the chorizo. Stir in the collard greens and cook until wilted. Season with salt and pepper to taste.
- Serve!
Macros!
Calories: 319
Carbs: 37
Fat: 6
Protein: 26
Fiber: 12
Serves 4
breakfastofchamps 